Sheet Pan Beef and Broccoli takes a classic take-out favorite and makes it super quick and easy to make at home. Ready in under 30 minutes, this is a meal the whole family will love!
Beef and Broccoli
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I love a good take out fake out! While this is NOT an authentic beef and broccoli recipe, you get the delicious flavor of your favorite take out items but you control what’s going into it! And since my family loves a good beef and broccoli recipe, I figured I should probably make my own variation. This was originally tested as crockpot beef and broccoli but it didn’t come out the way I had hoped. So I on a sheet pan and found that the flavor was there but it was easier and more nutritious!
Tips for making this beef and broccoli stir fry in the oven:
- Slice the beef thin- I went with around 1/4 inch slices. That way it cooks up quickly which still being tender.
- Be sure to slice against the grain.
- Try and make the broccoli florets around the same size. I went with them being around 1 1/2 inches. This helps them cook more evenly.
- Don’t leave out the cornstarch, it helps the sauce thicken.
- Speaking of sauce, don’t leave all that extra beef and broccoli sauce that collects on the pan behind, I like to spoon it over my plate.
Ingredient information that’s helpful to know:
- Beef: For this recipe I used sirloin steak, but you can also use flat iron steak. Slice it thin, against the grain
- Broccoli: Try to make all the broccoli florets the same size so they cook evenly (about 1 1.2 inches)
Can I substitute something for the corn starch?
Yes, you can use arrow root powder, just be aware that leftovers may not reheat as well.
Can I make this ahead?
You, the uncooked meat will keep a few days in the fridge (provided it’s not past the use-by date for the raw beef).
Can you freeze beef and broccoli?
Yes, but I encourage you to freeze before cooking in a zipper freezer bag- so the beef, broccoli and marinade in the bag.
What do you serve with this?
Leftovers and storage
Up to 4 days covered in the refrigerator.
Ingredients you can prep ahead:
- Cut beef
- Cut broccoli
- Whisk together marinade
- Marinate the beef and broccoli.
- Gallon freezer zipper bags
- Measuring spoons
- Measuring cups
- Chef’s knife
- Cutting board
- Sheet pan
- Mixing bowl
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- 1 cup beef broth
- 1/4 cup soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 cup water
- 1 teaspoon rice vinegar
- 2 Tablespoons brown sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 1/2 Tablespoons corn starch
- 1 pinch crushed red pepper flakes (optional)
- 1 pound sirloin steak, sliced thin into 1/4 inch thick slices against the grain (you can laso use a flat iron steak)
- 3 cups broccoli florets, cut to 2 inch pieces) cut to 2 inch pieces
- Cooked rice for serving
In a bowl, whisk together broth, soy sauce, hoisin sauce, sesame oil, water, rice vinegar, brown sugar, garlic powder, ginger, corn starch and red pepper flakes until well combined.
Toss with steak slices and broccoli until everything is evenly coated. If freezing, place in zipper freezer bag freeze. Thaw when ready to cook.
When ready to cook, preheat the oven to 400 degrees.
Line a sheet pan with a large piece of parchment (I like mine to come up over all sides) or foil.
Spread beef and broccoli into a single layer on the pan and pour all remaining marinade over the beef and broccoli.
Bake for 20-25 minutes until broccoli is fork tender, beef is cooked and sauce has slightly thickened. Serve immediately over rice and spoon sauce over as well.